Deglaze

Deglazing is the process of removing cooked tidbits stuck to the bottom of your pan with a liquid.  Simple.  Nothing much else to it.

The most common times you will deglaze a pan is when you are searing or sauteeing in order to make a sauce.  When you add the liquid to the pan, you need to scrape the bottom of the pan with a wooden spoon untill all the tidbits are dissolved in the liquid.  All those tidbits disolve into the liquid and really add fabulous depth to your sauce.

Best liquids to deglaze with are liquids with FLAVOR!!!

• Wine(white or red)
• Stock or Broth
• Fortified Wines(Sherry, Marsala etc. etc.)
• Liquor(Vodka, Tequila etc. etc.)
• Beer
• Juice

You could deglaze with water, but that’s boring.

After you deglaze, depending on what your recipe calls for, you can thicken/flavor it with a Roux.

Deglazing is easy, and mastering this skill will up your Deliciousness Food Skill.